Corpus ID: 5835202

Title : “ The anti-microbial efficacy of plant essential oil combinations 2 and interactions with food ingredients ” 3 4

@inproceedings{BarryRyan2016Title,
  title={Title : “ The anti-microbial efficacy of plant essential oil combinations 2 and interactions with food ingredients ” 3 4},
  author={Catherine Barry‐Ryan and Paula Bourke},
  year={2016}
}
Paula: The anti-microbial efficacy of plant essential oil combinations and interactions with food ingredients. Running Title: Antimicrobial efficacy of plant EOs and interactions with food 21 ingredients 22 23 2 Abstract 1 The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in 2 combination and to investigate the effect of food ingredients on their efficacy. The EOs 3 assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage 4 and… Expand

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References

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TLDR
Five of the 32 plant essential oils (cinnamon, clove, origanum, pimento, and thyme) showed antibacterial activity and the antilisteric activity of the tested oils seems to be strain dependent. Expand
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It is concluded that selected plant essential oils can act as potent inhibitors of L. monocytogenes and S. enteritidis in a food product. Expand
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TLDR
Gram‐positive bacteria were more sensitive to inhibition by plant essential oils than the Gram‐negative bacteria, and Staphylococcus aureus was extremely sensitive to the oil of nutmeg. Expand
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